![Branzino with Mesclun and Tomato-Herbes de Provence Vinaigrette](https://cdn.statically.io/img/www.foodandwine.com/thmb/2IZgT4hJRMt0qUqVc2lrP__b2tY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Branzino-with-Mesclun-and-Tomato-Herbes-de-Provence-Vinaigrette-FT-RECIPE0722-aad08ec9b74a4334a4ee6476e9fbe47a.jpg)
Ingredients
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1 small beefsteak tomato (about 6 ounces), halved crosswise
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½ cup extra-virgin olive oil, divided
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3 tablespoons Champagne vinegar
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2 teaspoons herbes de Provence
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2 teaspoons kosher salt, divided
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¾ teaspoon black pepper, divided
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1 small garlic clove, finely grated (about 1/4 teaspoon)
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4 (5-ounce) skin-on branzino fillets
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5 ounces mesclun greens (about 10 cups)
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1 cup loosely packed fresh flat-leaf parsley leaves
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½ cup sliced (1/4- to 1/2-inch pieces) fresh chives
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⅓ cup loosely packed fresh tarragon leaves
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1 teaspoon fresh chervil leaves (optional)
Directions
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Grate cut sides of tomato halves on small holes of a box grater into a medium bowl until only tomato skin remains in your hand; discard tomato skins. Add 6 tablespoons oil, vinegar, herbes de Provence, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic to grated tomato in bowl; whisk until well combined. Set vinaigrette aside.
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Place 1 branzino fillet, skin side up, over rim of a plate. Gently fold fillet over the rim to pull the skin taut. Using a sharp paring knife, score only the skin by making 3 to 4 shallow slashes, being careful not to cut too deep into the fillet. Repeat scoring process with remaining 3 fillets. Sprinkle both sides of fillets evenly with 1 teaspoon salt.
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Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add fillets, skin side down, to skillet; using a fish spatula (see Note), gently press each fillet to flatten. Cook, undisturbed, until skin is browned and crisp, about 4 minutes. Flip fillets; cook until just cooked through, 30 seconds to 1 minute. Transfer fillets, skin side up, to plates or a platter.
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While fillets cook, toss together mesclun, parsley, chives, tarragon, and, if using, chervil in a large bowl to combine. Add 1/3 cup tomato vinaigrette, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper; toss well to coat.
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Serve salad alongside branzino fillets, passing remaining vinaigrette (about 1/2 cup) at the table.
Note
The large surface area and flexible paddle of a fish spatula make it perfect for pressing fish fillets flat as they cook.
Suggested Pairing
Medium-bodied Oregon Pinot Gris: Ponzi Willamette Valley